Category Archives: MRSA

Research – Protective shield: How pathogens withstand acidic environments in the body

Posted on May 9, 2020 by | Leave a comment

Science Daily

Certain bacteria, including the dangerous nosocomial pathogen MRSA, can protect themselves from acidic conditions in our body and thus ensure their survival. Researchers at the Biozentrum of the University of Basel have now elucidated an important mechanism in this process. A transport protein involved in cell wall biosynthesis plays a key role, they report in the journal Nature Structural & Molecular Biology.

Each year, thousands of patients in Swiss hospitals become infected with dangerous pathogens that can hardly be controlled with antibiotics. The methicillin-resistant bacterium Staphylococcus aureus, MRSA for short, is particularly feared among the multi-resistant nosocomial germs. It can cause severe wound, respiratory and urinary tract infections and life-threatening sepsis. This is aggravated by the fact that MRSA causes chronic infections.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, MRSA, Research, Staphylococcus aureus, Uncategorized

Research – Bacteria killed by new light-activated coating

Posted on March 7, 2020 by | Leave a comment

Science Daily

To stop the spread of disease, it could be used to coat phone screens and keyboards, as well as the inside of catheters and breathing tubes, which are a major source of healthcare-associated infections (HCAIs).

The most well known HCAIs are caused by Clostridioides difficile (C. difficile), methicillin-resistant Staphylococcus aureus (MRSA) and Escherichia coli (E. coli). They commonly occur during in-patient medical or surgical treatment, or from visiting a healthcare setting and pose a serious health threat, making them a key priority for the NHS to address*.

The research, published today in Nature Communications, is the first to show a light activated antimicrobial coating successfully killing bacteria in low intensity, ambient light (300 Lux), such as that found in wards and waiting rooms. Previously, similar coatings needed intense light (3,000 Lux), like that found in operating theatres, to activate their killing properties.

The new bactericidal coating is made of tiny clusters of chemically modified gold embedded in a polymer with crystal violet — a dye with antibacterial and antifungal properties.

 

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Posted in antifungal, Clostridium difficile, E.coli, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, fungi, microbial contamination, Microbiology, MRSA, Staphylococcus aureus, Uncategorized

Research – VA/starch/propolis/anthocyanins rosemary extract composite films as active and intelligent food packaging materials

Posted on February 8, 2020 by | Leave a comment

Wiley Online

Active and intelligent food packaging films has taken more importance over conventional packaging. The aim of this study was to develop active and intelligent food packaging films based on bio‐degradable polymers like polyvinyl alcohol and starch, incorporated with natural additives, that is, propolis extract (PE) and Anthocyanin. Boric acid was used as a cross‐linker. The results proved the compatibility of films mixture. The mechanical strength was also measured and highest value was achieved 6.1 MPa for films containing 20% PE. Moreover, the maximum zone of inhabitation, that is, 21 and 15 mm, was also achieved at same composition against Escherichia coli and methicillin‐resistant Staphylococcus aureus, respectively. Furthermore, all films had shown great color response against different pH ranging from 2 to 14. Finally, food spoilage test was performed using pasteurized milk. Films responded visibly by changing color and protected milk from spoilage. Hence, formulated bio‐degradable active and intelligent films can be used as food packaging material.

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Posted in Antimicrobials, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, MRSA, Research, Staphylococcus aureus, Technology, Uncategorized

Research – Assessing the microbiological quality of raw goats’ and ewes’ tank milk samples in Switzerland

Posted on December 16, 2019 by | Leave a comment

Science Direct

In recent years, popularity of raw milk has increased in many industrialised countries.

This study (i) enumerated total viable counts (TVC) and Escherichia coli counts, (ii) assessed prevalence of Staphylococcus (S.) aureus, Salmonella spp. and STEC, (iii) screened for methicillin resistant S. aureus (MRSA) and extended-spectrum β-lactamases (ESBL)-producing Enterobacteriaceae in sheep and goat tank milk samples collected throughout Switzerland and (iv) provided further strain characteristics on isolated pathogens and MRSA. One hundred and twenty-three tank milk samples from 116 farms were analysed. The median TVC was 3.8 log cfu mL-1. E. coli was detected in 16 (13.0%) and S. aureus in 18 (14.6%) samples. Polymerase chain reaction for stx genes was positive in 14 (11.4%) samples. MRSA were isolated from 4 (3.3%) samples. Salmonella spp. and ESBL-producing Enterobacteriaceae were not isolated.

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Posted in Enterobacteriaceae, ESBL, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, MRSA, Research, Salmonella, Staphylococcus aureus, STEC, STEC E.coli, Uncategorized

Research – Wiping out MRSA: effect of introducing a universal disinfection wipe in a large UK teaching hospital

Posted on January 2, 2019 by | Leave a comment

ARIC Journal

mrsa

Background

Contamination of the inanimate environment around patients constitutes an important reservoir of MRSA. Here we describe the effect of introducing a universal disinfection wipe in all wards on the rates of MRSA acquisitions and bacteraemias across a large UK teaching hospital.

Methods

A segmented Poisson regression model was used to detect any significant changes in the monthly numbers per 100,000 bed days of MRSA acquisitions and bacteraemias from April 2013 – December 2017 across QEHB.

Results

From April 2013 to April 2016, cleaning of ward areas and multi-use patient equipment by nursing staff consisted of a two-wipe system. Firstly, a detergent wipe was used, which was followed by a disinfection step using an alcohol wipe. In May 2016, QEHB discontinued the use of a two-wipe system for cleaning and changed to a one wipe system utilising a combined cleaning and disinfection wipe containing a quaternary ammonium compound. The segmented Poisson regression model demonstrated that the rate of MRSA acquisition/100,000 patient bed days was affected by the introduction of the new wiping regime (20.7 to 9.4 per 100,000 patient bed days; p <0.005).

Discussion

Using a Poisson model we demonstrated that the average hospital acquisition rate of MRSA/100,000 patient bed days reduced by 6.3% per month after the introduction of the new universal wipe.

Conclusion

We suggest that using a simple one wipe system for nurse cleaning is an effective strategy to reduce the spread and incidence of healthcare associated MRSA.

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Posted in Antimicrobials, Food Micro Blog, Food Microbiology Blog, Food Technology, microbial contamination, Microbiology, MRSA, Staphylococcus aureus, Technology, Uncategorized

Research – Dog owners face higher risk of E. coli, salmonella; bugs thrive in pets’ water bowls

Posted on September 21, 2018 by | Leave a comment

Deccan Chronicle

It turns out that dogs, apart from giving owners love and companionship can also give them a host of diseases.

Scientists have discovered their water bowls can harbour life-threatening bacteria, including E. coli, salmonella and MRSA.

Scientists say they have clear evidence to show dog water bowls can pose rosk of infection to both humans and their pets.

The research, conducted at the Hartpury University, tested three types of bowls as they wanted to know how much the build-up of bacteria could be affected by the material a bowl is made from, and how often it is cleaned.

Results revealed dangerous bacteria was most likely to thrive in plastic bowls, with the cheap containers harbouring the highest quantities of bugs.

However, the most harmful bacteria species, including strains of E. coli and MRSA, were most frequently found in ceramic bowls. Stainless steel bowls were also tested.

The study, presented at the 69th annual meeting of the European Federation of Animal Science at Dubrovnik in Croatia last month, also found the longer dog bowls are used, the greater quantity and species of bacteria that are present.

Animal scientists, led by Coralie Wright, have now called for stricter cleaning regimes of water bowls, to minimise the risk of spreading any killer bugs.

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Posted in Animal Feed, E.coli, MRSA, Salmonella, Salmonella Dog Food, Staphylococcus aureus, Uncategorized

Research – Methicillin-Resistant Staphylococcus aureus in Poultry and Poultry Meat: A Meta-Analysis

Posted on June 8, 2018 by | Leave a comment

Journal of Food Protection

Methicillin-resistant Staphylococcus aureus (MRSA) is a bacterium that colonizes and infects various host species and has been found in the poultry production chain, raising concerns about possible transmission from farm to fork. The objective of this study was to use meta-analytical methods to estimate the pooled prevalence of MRSA in chickens, turkeys, chicken meat, and turkey meat. Three electronic databases (PubMed, LILACS, and SciELO) were searched to establish MRSA prevalence from 51 studies published from 2003 through May 2017. The heterogeneity was assessed, and the pooled MRSA prevalence was calculated by using the random effects model according to the method of DerSimonian and Laird. Pooled MRSA prevalence (95% confidence interval [CI]) in turkeys, turkey meat, broilers, and chicken meat was 36% (1 to 78%), 13% (1 to 28%), 5% (2 to 9%), and 5% (3 to 8%), respectively. South America had the highest MRSA prevalence (27%; 95% CI, 17 to 37%), and North America had the lowest (1%; 95% CI, 0 to 2%). Livestock-associated MRSA has been isolated from poultry and poultry meat, indicating that this variant can spread from farm to fork. The presence of MRSA in poultry and poultry meat poses risks to public health, and steps should be taken to mitigate the contamination and spread of this bacterium along the poultry production chain.

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Posted in Food Hygiene, Food Microbiology, Food Microbiology Blog, Food Safety, Food Technology, Food Testing, MRSA, Staphylococcus aureus, Uncategorized

Research – Chicken giblets and wastewater samples as possible sources of methicillin‐resistant Staphylococcus aureus: Prevalence, enterotoxin production, and antibiotic susceptibility

Posted on April 18, 2018 by | Leave a comment

Wiley Online

Abstract

Staphylococcus aureus is an important foodborne pathogen that constitutes a major health hazard. This study was undertaken to investigate the potential health hazard of chicken products including giblets as a source of methicillin‐resistant S. aureus (MRSA). The prevalence of coagulase‐positive multidrug‐resistant S. aureus in chicken breast meat, wings, giblets (livers and gizzards), and wastewater samples was investigated. Furthermore, expression of mecA in the identified isolates was screened using PCR. In addition, the expression of staphylococcal enterotoxin (SE) coding genes (A, B, C, and D) was investigated. The antibiogram of isolated S. aureus was further tested using the disk diffusion method. Results obtained showed that a 14% prevalence of S. aureus among the examined samples. Interestingly, all isolates were confirmed to be MRSA. SEA had the highest frequency among SEs in MRSA isolates. 78.57% of MRSA isolates showed multidrug resistance profiles.

Practical applications

This study demonstrated that chicken giblets and wastewater samples are potential sources for transmission of methicillin‐resistant S. aureus (MRSA) and the heat‐resistant staphylococcal enterotoxins to people. Additionally, the isolated MRSA showed variable degrees of antibiotic resistance. Accordingly, strict hygiene protocols should be followed during preparation of chicken products including giblets for human consumption. Furthermore, thorough cooking of chicken meat and giblets must be considered before serving to people.

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Posted in Food Microbiology, Food Microbiology Blog, Food Safety, Food Testing, MRSA, Research, Staphylococcus aureus, Uncategorized

Europe – European surveillance shows high levels of drug resistance in zoonotic bacteria

Posted on February 28, 2018 by | Leave a comment

CIDRAP

A surveillance report today from European health and food safety agencies indicates that antibiotic resistance in zoonotic bacteria from humans, food, and animals on the continent remains at high levels, with notable levels of multidrug resistance in two common causes of foodborne illness in humans.

The report is based on 2016 data provided by 28 EU member states and jointly analyzed by the European Centre for Disease Prevention and Control (ECDC) and the European Food Safety Authority (EFSA). It addresses resistance in bacterial isolates of zoonotic Salmonella and Campylobacter from humans, food, and poultry, along with resistance levels and mechanisms in indicator Escherichia coli and methicillin-resistant Staphylococcus aureus (MRSA) in animals and food.

Zoonotic bacteria are organisms that are transmissible between animals and humans, either through direct exposure or through consumption of contaminated meat. The ECDC and EFSA have been collecting and analyzing data submitted by EU countries on these bacteria to monitor for levels of antibiotic resistance since 2013.

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Posted in Antibiotic Resistance, Bacteria, Campylobacter, Drug Resistance, E.coli, Food Illness, Food Poisoning, Food Safety, MRSA, Salmonella, Staphylococcus aureus, Uncategorized

UK – Research – Livestock Associated with MSRA

Posted on November 27, 2013 by | Leave a comment

Food Safety NewsStaphylococcus

The U.K. Department of Health (DH) has identified the presence of livestock-associated MRSA in turkeys and chickens on a farm in East Anglia. (MRSA stands for methicillin-resistant Staphylococcus aureus.)

The BBC reports that it’s the first case of LA-MRSA in poultry in the U.K., and that two-thirds of the turkeys on the unnamed farm were infected. Hundreds of turkeys may have already been sold to local retail outlets.

GOV.UK

The Animal Health and Veterinary Laboratories Agency (AHVLA) has identified the presence of Livestock-Associated Meticillin Resistant Staphylococcus aureus (LA-MRSA) in poultry on a farm in East Anglia.

LA-MRSA is not the same as those that cause the healthcare associated infections that affect people. The risk of getting LA-MRSA from eating poultry meat is very low if the meat is handled hygienically and cooked thoroughly to kill any bacteria. The risk of the general public catching LA-MRSA from an animal is also very low.

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Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Standards Agency, Food Testing, Laboratory, MRSA, Pathogen, Research

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